Mixed Baby Greens With Aniseed Vinaigrette And Goat Cheese Crostini Recipes

MIXED BABY GREENS WITH ANISEED VINAIGRETTE AND GOAT CHEESE CROSTINI

Steps:

• In a blender chop shallot, garlic, peppercorns, and aniseed. Add vinegar and salt and pepper to taste and blend well. With motor running, add oil in a stream and blend dressing until emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette until coated well.
• Divide salad among 4 plates and serve with goat cheese crostini.
• To make goat cheese crostini:
• In a small bowl stir together goat cheese, chives, and salt and pepper to taste until combined well. Goat cheese mixture may be made 2 days in advance and kept covered and chilled.
• Preheat oven to 350°F.
• Toast bread on a baking sheet in middle of oven until golden, about 10 minutes. The toasts may be made 2 days in advance, cooled, and kept in an airtight container.
• Preheat boiler.
• Spread goat cheese mixture on toasts and sprinkle with Parmesan. Broil crostini on the baking sheet 2 inches from heat until cheese is browned in spots, about 2 minutes.

MIXED GREENS WITH GOAT CHEESE

Steps:

• Place flour and almonds in separate shallow bowls. In another shallow bowl, beat egg and water. Cut each cheese log into six slices; roll in flour, then dip into egg mixture. Roll in almonds, pressing gently into cheese. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. , Divide salad greens among six plates; top each with two warm cheese slices. Drizzle with vinaigrette.

BABY GREENS WITH WARM GOAT CHEESE

Steps:

• Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
• Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
• Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
• Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

MIXED GREENS WITH PECANS, GOAT CHEESE, AND DRIED CRANBERRIES

Steps:

• Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss vinaigrette and all Salad ingredients just before serving.